Can I use fresh corn instead of frozen?

Absolutely. Fresh corn is delicious here and adds extra crunch. Just cut the kernels off the cob and cook the same way.

Can I make Creamy Honey Butter Skillet Corn ahead of time?

Yes! Make it, cool it, and store it in the fridge. Reheat gently on the stove over low heat with a splash of cream to loosen the sauce.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for 3–4 days . Reheat on the stovetop or in the microwave. If it thickens up, add a tiny splash of cream or milk.

You can swap heavy cream for half-and-half, but the sauce won’t be quite as rich. Still tasty, just a little less “velvet blanket” and more “soft cardigan.”

What can I add for extra flavor?

Try chopped jalapeños, a sprinkle of smoked paprika, or even a little grated parmesan. This recipe is friendly—it won’t judge your creativity.

Creamy Honey Butter Skillet Corn: Irresistible 5-Minute Side

Description

Creamy Honey Butter Skillet Corn is the ultimate quick-and-comforting side dish! Sweet, buttery, and ultra-creamy, this easy corn recipe cooks up in one skillet in just minutes. Perfect for busy weeknights, potlucks, or holidays, it’s a crowd-pleasing favorite that pairs beautifully with chicken, pork, or BBQ mains.

Ingredients

Scale

4 cups corn kernels (fresh or frozen)
3 tablespoons unsalted butter
2 tablespoons honey
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup heavy cream
3 ounces cream cheese, softened
Optional: pinch of cayenne or smoked paprika for spice
Optional garnish: chopped parsley or chives

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Instructions

Melt the butter:
In a large skillet over medium-high heat, melt the butter until smooth and aromatic.
Cook the corn:
Add corn kernels and cook for 5–6 minutes, stirring occasionally, until lightly golden and caramelized around the edges.
Add honey and seasonings:
Stir in honey, salt, and black pepper. Let simmer for 2 minutes to let the flavors blend and the honey slightly caramelize.
Add cream and cream cheese:
Reduce heat to medium-low. Stir in heavy cream and softened cream cheese until fully melted and creamy (about 2–3 minutes).
Adjust and serve:
If the sauce feels too thick, add a splash of cream. If too thin, cook another minute. Serve warm, garnished with black pepper or herbs.

Notes

Frozen corn tip: No need to thaw—just toss it straight in the skillet!

Spice it up: Add a pinch of cayenne or smoked paprika for a little heat.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of cream or milk.

Serving idea: Pairs perfectly with grilled chicken, BBQ dishes, or roasted veggies.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop, Skillet
Cuisine: skillet

Nutrition

Serving Size: 1 cup
Calories: 310 kcal
Sugar: 10 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg